Recipe: Flourless Banana Muffins (gluten-free, oil-free)

At this point, it’s pretty clear to most that if I have bananas turning on the counter, I’m probably going to make banana bread with them – or something similar.

Since we’re not quite into the holiday season yet, I’m lacking in some supplies like all-purpose flour. We buy a large bag from BJ’s Wholesale and at the moment I wasn’t willing to use what’s left on one recipe, so I got creative. I looked through a few recipes and pulled what I liked. Surprisingly, I didn’t want to but nut butter into this batch. I don’t mind doing that, but sometimes it’s ok to just have something a little simpler.

I also have a friend who’s gluten-free, so I’ve been attempting to try newer recipes that he can have when he comes over. These might be a hit for the next brunch.

What You’ll Need

2 bananas

1 egg

1/4 cup almond flour

1/2 cup of oats

2 tablespoons of honey

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

Walnuts (optional)

Food processor

Cooking spray

Muffin pan

Directions

Pre-heat your oven to 375 degrees.

Spray muffin tin with cooking spray. You can also use foil muffin holders if you want less mess or another greaser like coconut oil. This step is about preference.